French Fries Recipe
Make French Fries Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Basic Frying
Optional finish & seasoning
Method
Potatoes & Basic Frying
- 1
Prepare potatoes
Wash and peel the russet potatoes (peel optional). Cut each potato into 1/4- to 3/8-inch thick sticks for classic fries. Work with one potato at a time and place cut fries in a large bowl of cold water as you go to prevent browning and remove surface starch.
- 2
Soak to remove starch
Once all potatoes are cut, cover them with cold water and soak for at least 30 minutes, or up to 2 hours in the refrigerator. For best crispness, change the water once if soaking over 1 hour.
- 3
Dry thoroughly
Drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat very dry — excess water will cause oil to splatter and will prevent proper browning. Let sit 10 minutes while you heat the oil.
- 4
Heat oil
Pour about 6 cups of oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches headspace. Heat oil to 325°F (163°C) for the first, blanch/fry stage. If you don't have a thermometer, heat until a small piece of potato gently bubbles but doesn't brown quickly.
- 5
First fry (blanch)
Working in small batches (about 6–8 oz / one handful per batch), carefully add fries to the oil and fry for 3–4 minutes until the outside is soft but not colored. Use a slotted spoon or spider to transfer fries to a wire rack or paper towels to drain. Repeat with remaining fries. This step cooks the interior.
- 6
Raise oil temperature
After all batches are blanched and removed, increase oil temperature to 375–380°F (190–193°C). Let oil come fully up to temperature before the second fry.
- 7
Second fry (crisp)
Return fries to the hot oil in small batches and fry until golden brown and crisp, about 2–3 minutes per batch. Stir gently so fries cook evenly. Remove with a slotted spoon and place on a wire rack or paper towels to drain briefly.
- 8
Salt while hot
Immediately sprinkle each batch with about 1/4 tsp of salt (total salt quantity is 2 tsp) while fries are hot so the salt adheres.
Optional finish & seasoning
- 9
Season mix (optional)
If using additional seasonings, combine black pepper, garlic powder and paprika in a small bowl. Toss the hot fries lightly with the seasoning blend so they are evenly coated. Adjust amounts to taste.
- 10
Garnish
Sprinkle finely chopped fresh parsley over the fries for color and freshness, if using.
- 11
Serve
Serve fries hot with ketchup, malt vinegar, mayo, or your preferred dipping sauce.